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Print this Recipe    Rice Vegetable

Rice and Vegetable Salad

1 cup long grain rice
1 medium zucchini
2 small tomatoes (cut in eighths)
1 cup eggplant (cut in 1 inch cubes, skin on)
1 small cucumber (sliced)
1 green pepper
1 garlic clove (minced)
Juice of 1 lemon
3 to 4 chopped basil leaves
1/2 cup olive oil
1/4 tsp Oregano
Salt (to taste)

Cook rice until tender (According to directions) and cool in running
water. Boil the zucchini until just tender and cut into matchsticks.

Saute eggplant cubes for 15 minutes in 1/4-cup olive oil. Roast
pepper (Over gas burner or in oven under broiler), peel and cut
flesh into strips. Mix all ingredients in a bowl. Chill and serve

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